Ingredients:

  • 1 cup cooked barley (about 180 grams)
  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, diced (about 75 grams)
  • 1 pound (450 grams) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 4 cups chicken broth (960 ml), warmed
  • ½ cup dry white wine (120 ml) (optional)
  • ½ cup grated Parmesan cheese (50 grams)
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)
  • Additional grated Parmesan cheese (optional)

Instructions:

  1. Gather all ingredients and measure out quantities.
  2. In a large skillet, heat olive oil over medium heat. Add chopped onion; cook until translucent (about 5 minutes). Stir in minced garlic; cook for an additional minute.
  3. Add diced chicken thighs to the skillet; season with salt and pepper. Cook until browned (about 5-7 minutes). Add diced mushrooms; sauté until softened (about 3-5 minutes).
  4. Pour in white wine, scraping up any brown bits from the bottom of the skillet. Allow wine to reduce for 2-3 minutes.
  5. Stir in cooked barley, allowing it to combine with the chicken mixture.
  6. Begin adding warmed chicken broth, one ladle at a time. Stir continuously, allowing liquid to absorb before adding more (about 20 minutes total).
  7. Once barley is tender and creamy, remove from heat. Stir in grated Parmesan cheese and adjust seasoning if needed.
  8. Plate risotto and garnish with additional Parmesan and fresh parsley, if desired.